Succotash With Grilled Scallops And Parsley Drizzle
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Olive Oil1 small
Onion (diced)2 cloves
Garlic (minced)1 tsp
Salt1 tsp
Pepper (freshly ground)1 tbsp
Cider Vinegar2 tbsps
Extra-Virgin Olive Oil1 tbsp
Lemon Juice (fresh)2 tbsps
Water (as needed to slacken)Directions:
1
If using ears of corn, cut the kernels off and set aside
2
Discard the cobs
3
Heat the oil in a large skillet over medium heat
4
Add the onions and cook, stirring occasionally, until softened, about 2 minutes
5
Add the garlic and cook for 1 minute more
6
Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes
7
Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat
8
In the meantime, prepare the scallops
9
Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper
10
Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once
11
Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops
12
Garnish with Parsley Drizzle
13
Combine all ingredients in a blender and puree